Green Salad Dressing

You won't get enough of this green salad dressing! It's the ultimate creamy dressing for your favorite salads and also makes a great sauce for bowls, wraps, and more! It's loaded with fresh herbs and has a bright and lemony flavor. I like that it's not too pungent and overpowering and still lets other ingredients shine.

Making this homemade salad dressing is a great way to use up all the herbs that are about to go bad in your refrigerator. It's incredibly creamy thanks to the plant-based Greek yogurt and a great all-rounder to have in your fridge at all times – so much better than a store-bought dressing.

Overall I'd say it's similar to the green goddess salad dressing but milder. It has no tarragon, anchovy paste, or parsley.

If you're looking for more creamy dressings for the summer, check out my pink salad dressing and my sun-dried tomato dressing.

Jump to:

• Dressing ingredients
• Elo's tips
• Step-by-step instructions
• Storage tips
• Serving suggestions
• Join us!
• The recipe

Dressing ingredients

• Plant-based Greek yogurt: I like to use unsweetened soy yogurt with a thick Greek yogurt-like texture. This prevents the dressing from being too liquid. If you're not vegan or dairy-free, feel free to use regular Greek yogurt.
• Olive oil: Helps with preservation.
• Lemon: It adds a vibrant zesty flavor to the dressing that will really bring your salads to the next level. I like to use both the juice and the zest from an organic lemon to make it extra lemony.
• Baby spinach: It gives the dressing a gorgeous bright green color and sneaks in an extra serving of veggies. I like it as a mild alternative to parsley. Use the thin and delicate baby spinach leaves to make sure you don't taste them.
• Loads of fresh herbs: You can really use anything you have. My favorite combination is fresh cilantro, fresh basil, a little mint, and dill.
• Green onions (scallions): The green parts have a bright oniony flavor that gives the dressing a nice kick. The more you add, the more pungent your dressing gets. Don't add the white parts to the dressing and save them for your next stir-fry.
• Garlic powder, salt, and black pepper: For simple seasoning.

If you want a more robust dressing you can add a handful of parsley, some chives, and 1 tablespoon of caper buds to the mix.

Elo's tips

1. Add the dressing shortly before serving to avoid soggy salads.
2. Drain your salad leaves! If there's a lot of water left on your salad, the dressing will be thinned out and not as creamy anymore. I highly recommend spinning your leafy greens through a salad spinner before dressing them.
3. A note on using a food processor: You can easily make this dressing in a small 3-cup food processor. However, the quantities may be too small for a large (10+ cup food processor).
4. Freeze leftover spinach for spinach smoothies or use it in a dish such as these lemony spinach white beans.

Step-by-step instructions

The recipe